Keto Snowball Christmas Cookies
These Keto Christmas Cookies are the perfect addition to your holiday cookie tray! Buttery shortbread, pecans, with a touch of vanilla... makes for the best pecan cookie ever! Bring this all-time favorite homemade classic recipe back to your keto kitchen this festive season!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 24 Cookies
Combine the almond flour, pecans, 5 tablespoons of powdered sweetener, melted butter and vanilla in a large mixing bowl. The mixture will be crumbly but it should hold together when pressed between 2 fingers.
Roll the dough into 1 tablespoon balls and set aside on a plate. Place the cookies in the refrigerator for 30 minutes.
Preheat the oven to 350F and line a 9x13 sheet tray with parchment paper or a silicone mat.
Place the cookies on the tray and bake in the oven for 10 minutes.
Remove from the oven and let the cookies cool for 10 minutes.
Place the 1 cup of powdered sugar in a shallow bowl and roll each cookie in the powdered sweetener. Repeat this step 2-3 times until the cookies have a nice coating.
Keep the cookies in an airtight container for up to 1 week.
- NUT FREE KETO SNOWBALL COOKIES: Sunflower seed flour is your best option. Use it as a 1 for 1 substitute for almond flour.
Serving: 2cookies | Calories: 172kcal | Carbohydrates: 2g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Fiber: 1g